Carrot Fiber Binder



  • Next week I will be using carrot fiber binder for the first time in a batch of venison summer sausage. Typically I add no more than 1.25 ounces of water per pound of meat during the mixing process. Knowing the ability of carrot fiber to hold water should I be concerned this ratio will not be enough and the mix will be to “stiff” for proper stuffing?



  • I just made 25 lbs of venison/pork kielbasa using Walton’s Signature Smoked Kielbasa seasoning. I substituted carrot fiber for the sure gel meat binder. The recipe called for 1 quart of cold water which ended up not being enough. I did not measure the extra but close to a double. I could tell it needed more when I was trying to mix it.



  • @clubchuck 4dz
    I can not directly answer your question but I can say that I used carrot fiber binder with ground pork loin (very little fat content) and it really improved the moistness of the sausage. When I add water I go by feel of the mixture (just add slowly until it feels right) and have not had any problems. Since it sounds as if you have made venison summer sausage before add water like you did before but if the mixture seems too stiff add water a little at a time until it feels right and you should be ok.



  • I have used CFB in various sausages, it is a great product, especially in lean sausages. Usually use 8 oz of water per 5 lbs of meat. While I am typing this, I am smoking 30 lbs of summer sausage. I am going for a semi-dry endproduct, firm to a good thumb push and easy to slice thin. I am not using any water and no fillers since adding water would be counter productive to achieving my desired final product.


  • Walton's Employee

    @clubchuck No, you don’t need to be concerned that it will be too stiff at that ratio. However, if you are using carrot fiber I would use water at a rate closer to 2 oz per lb, maybe even 2.5 oz per lb. The Carrot Fiber will suck up a lot of that water and any that are left over will cook out of the meat. The real advantage to using 2 quarts of water to every 25 lb of meat is that the product stuffs a lot easier. When you add Carrot Fiber you still get that benefit but you also get an increased yield and a more moist product as well!


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